Thai Pineapple Rice (Kao Op Sapparot)

1 Cup Steamed Jasmine Rice
1 Fresh Pineapple 2 pound Size
2 Tablespoon Green Peas
3 pieces Soaked Dried Shitake mushrooms Sliced
2 Tablespoon Diced Carrots
¼ Cup Diced Pineapple Scooped from pineapple
¼ Cup Diced Yellow Onion
1 Tablespoon Raisins
¼ Cup Diced Tomatoes
¼ Cup Roasted Cashew nuts
2 Tablespoon soy sauce
1 Tablespoon Sugar
¼ Teaspoon Salt
½ Teaspoon Black pepper
3 Tablespoon Vegetable Oil

Garnish:
1 Fresh red chili cut into strips
6-8 sprigs Cilantro springs

1. Clean and cut pineapple lengthwise into halves.
2. Hollow pineapple to about ½" from skin.
3. Dice the pineapple meat into cubes for later use.
4. Pour 3 Tablespoons of vegetable oil into a hot wok.
5. Add the diced yellow onion and stir-fry until soft.
6. Add sliced mushrooms, green peas, carrots, and rice.
7. Stir-fry for 2 minutes over high heat.
8. Stir in raisins, diced tomatoes and pineapple.
9. Season with soy sauce, sugar, salt and pepper.
10. Remove the Wok from stove.
11. Ladle the rice into hollowed pineapple halves.
12. Toss in the roasted cashew nuts.
13. Cover filled pineapples with foil.
14. Bake in hot oven for 15 minutes.
15. Remove the pineapples from the oven and unwrap.
16. Garnish with chili shreds and cilantro springs.